Friday, October 28, 2011

Saw these made on television and decided to try them using what I had on hand. WoooHooo! They are delicious. Mini muffin pan sprayed with non stick spray, Kraft caramels melted, whole pecans, and melted milk chocolate chips. Melt the caramels with a few tsp water, then put a spoon or so on the bottom of the muffin tins. Put the pecans on top and put another spoon of chocolate on top to fill the cup. Now put them in the fridge for about 30 minutes. Take them out and serve. They become more tasty as they get more towards room temperature - if they last that long! Enjoy....

Thursday, October 27, 2011

It's getting colder, it's getting darker earlier and this weekend the trick or treaters will be out gathering all the loot they can. I was fooling around in the kitchen again and made some caramel apples and some cupcakes to resemble caramel apples. I drizzled the cupcakes with chocolate and they are pretty good. Used spice cake for the cake part! It's fun to make different things for the holidays. These cupcakes and apples will definitely be done again! Happy Halloween.....BOOOO!

Sunday, October 23, 2011

Last night I had my annual Halloween Party and it was a blast. I think my guests ate and drank until they could bust! We had a lot of good food and desserts. Great costumes and a lot of friendship and fun! I love Halloween I think even better than Christmas!

Sunday, October 16, 2011

I guess all of us are having problems in this economy, but did you ever notice how when one thing goes wrong, it tends to snowball and alot of things go wrong? Wonder why that is. I guess the Lord won't lead you to it, unless He gets you through it!

Wednesday, October 12, 2011

I made the most unusual cake for my great niece over the weekend. She wanted a zebra theme. Hmm, what could I do? So, I checked the Wilton cake decorating site and found some interesting ideas. I then went to my local Wal-Mart and discovered a whole section of Wilton decorating items. Low and behold, there it was. A zebra pattern to put on cakes. Edible sugar that is in the pattern of zebras. It was sent to me! The cake turned out really cute, thanks to Wal-Mart and Wilton!

1. Preheat oven to 350. Line a cookie sheet with parchment paper
2. Combine cake mix, flour, 2 eggs, melted butter, pumpkin, and spices and mix until dough comes together, about 2 minutes.
3. Divide dough into two pieces and transfer to cookie sheet.
4. Shape into two rectangle logs - approximately 1 inch high.
5. Bake for 30 to 35 minutes. Remove from oven. Let cool for 10 minutes.
6. Slice each rectangle into 1/2 inch thick slices. I usually cut them on an angle to get a good cookie.
7. Lay each slice on their side and bake 5 minutes more. Cool completely.
8. Use frosting glaze tinted orange to drizzle over biscotti.

These are great for dunking in your favorite cup of coffee or tea. Enjoy!

Thursday, October 6, 2011

I love the pumpkins this time of the year. I keep saying I would eat pumpkin all year round, except once Thanksgiving passes, the pumpkins go bye bye! Pumpkins are very low in calories and an excellent source of Vitamin A, C and E. It is loaded with antioxidents and fiber. I made a Pumpkin Bread Pudding tonight. Never made it before, however, the pumpkin gave this bread pudding a real kick! I will definitely make it again. It doesn't even need to soak overnight!

Tear the bread up into bite size pieces. Set in large bowl.
Mix the eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice and cinnamon together. Beat by hand until mixed.
Pour the custard over the bread and get all the bread wet.
Let it stand for 20 minutes.
Pour the entire mixture in 11 x 7 inch glass dish.
Add the pecans randomly on the top.
Bake 350 degrees for 40-45 minutes.
Mix 1/4 c powdered sugar with about 1/4 c milk until smooth. Add more sugar if necessary to get a thicker consistency.
Pour the glaze over the entire pudding before scooping or cutting.
The bread pudding is best served warm, but can be refrigerated. Serves about 8 people.

You can add raisins or any other type of dried fruit to this recipe and I'm sure it will be delightful! Enjoy pumpkin now, while we can!

Tuesday, October 4, 2011

Today we explored and found an interesting cheese store. This store is named the same as an ethnic (Italian) store we have in the area, but even though it is the same family name, the store is a different family members. It is a no frills store that has a deli, bakery, cafe and a huge cheese store. All sorts of imported and domestic cheeses. It was amazing. I had to buy some pecorino romano cheese to grate myself because the price was so reasonable, I couldn't pass it up! My husband loves gorganzola cheese and again the price was too good to pass up. Caputo's Cheese Market will be one of our regular places even though it is a bit far from where we live. On a beautiful day like it was today, this store is worth the trip.

Monday, October 3, 2011

Tonight I made salmon patties for dinner. I never make them the same twice! Tonight I used canned pink salmon, creamed corn, ritz crackers, onions, ketchup and fried them in butter. They were lucious. The corn kept them moist and the crackers made them buttery rich. Frying them until they were really browned made them crispy and delicious.

Mix the salmon with all the other ingredients and fry for about 10 minutes on each side until brown and crisp around the edges. Makes 4 -6 patties depending on how big you make them. Serve them with ketchup and a side of veggies for a great, easy meal.